Plant-based Fresh and Foraged Recipes
When I first saw someone making candied chanterelles in a Facebook group, I was interested, hopeful, but somewhat dubious. The fact that they were candied was cool, but the missing piece of information really was, “do they actually taste good?” And “what do they taste …
Pop one in your mouth, then pop another. Maybe that’s why they can this popcorn shrimp of the woods? Made with foraged shrimp of the woods mushrooms (aborted entaloma) they are crispy, juicy, tender, with that addictive salt and white pepper flavor. This recipe perfectly …
What’s the perfect, simple baby bok choy recipe? It just might be this one. It also works well for other greens, from yu choy to mustard greens, kale to broccolini. Admittedly I haven’t tried the broccolini, but it sounds delicious. The greens are simmered until …
Rich and sweet with a soft, custard-like texture, it’s time to celebrate corn season with this vegan sweet corn mochi cake. The warm sweetness of summer corn is the star of the show, sharing the stage with apricots for added fruity sweetness. The thick, silky …
Summer is here, and with it an abundance of summer squash! If you’re looking for something new to do with your zucchini or squash, try out this recipe for vegan sausage stuffed summer squash. They’re flavorful, punchy, filling, and robust. Pops of fennel and chili …
I’m sure you’ve heard of jalapeño poppers, but what about milkweed pod poppers? They’re a play on creamy stuffed jalapeños and they also have some chili relleno-like vibes. Yet they are their unique in their own delightful way. They are filled with a creamy, cashew-based …
Sweet and creamy cantaloupe creamsicles are made with just four ingredients and minimal sugar. Beautifully marbled with orange and white layers, they look as good as they taste. They’re creamy and juicy, sweet and a little tart. If you liked orange creamsicles growing up, you’ll …
It’s summer, the season of the foraged bolete! Gather your large and in charge porcinis or other boletes, slice them up and let’s get cooking. This recipe fills fluffy bao with quick pickled vegetables and crispy boletes in a sticky, garlicky, spicy maple sauce. They …
I’ve published several hundred recipes at this point, and I was sort of shocked to realize I’ve never published a recipe using green beans. They’re a fairly common vegetable, so I figured it was about time I got to them. This green bean salad is …
Sweet and salty with a hint of rose, this pistachio carob chip ice cream is rich, creamy, and a massive upgrade from a typical chocolate chip ice cream. No coconut in this vegan ice cream, the base is made with oat milk and the pistachios …